Instructions
- Prepare the crust. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool completely.
- Make the filling. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and peanut butter until fully combined. Pour over the cooled crust and tap pan gently to remove air bubbles.
- Bake the cheesecake. Bake 45–50 minutes until edges are set and center slightly jiggly. Turn off oven and leave cheesecake inside for 1 hour. Remove and let cool completely. Refrigerate for at least 4 hours or overnight.
- Prepare the ganache. Heat heavy cream in a saucepan over medium heat until steaming (do not boil). Remove from heat, stir in peanut butter and powdered sugar until smooth. Let cool slightly before pouring over chilled cheesecake.
- Make the whipped cream. Beat heavy cream and powdered sugar until soft peaks form. Gently fold in peanut butter until well combined.
- Assemble the cheesecake. Spread ganache over chilled cheesecake, then pipe or spread whipped cream on top. Refrigerate for 1 additional hour before serving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Chill Time: 5 hours+
- Total Time: 6 hours
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Use crunchy peanut butter instead of creamy for texture.
- Swap the graham cracker crust for chocolate cookie crumbs for a chocolate-peanut butter twist.
- Top with chopped peanuts or chocolate shavings for extra flair.
- For a lighter version, use reduced-fat cream cheese or whipped topping.
Serving Suggestions
The most important part is just ahead — click NEXT »»
